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January 17, 2016

Chocolate Stout Caramel Sauce

The Holidays are over and we’re back plodding through seemingly
never ending weeks of work. Maybe you’re
lucky enough to be going on a tropical vacation soon, but the rest of us
Canadians have no warmth in sight. It’s
time for comfort in a major way.

You need this chocolate stout caramel sauce in your fridge
for those grey and gloomy days. Watching
it drizzle from a spoon is mesmerizing. Use
it to top anything you want! Put a
spoonful in your morning oatmeal because it’s winter and you didn’t want to get
out of your cozy bed. Drizzle it on
crostini with ricotta and thinly sliced apples or pears because you’re fancy in
your giant sweater and sweatpants. Pour
it over vanilla ice cream or cheesecake.

If the stout you chose comes in a larger bottle, definitely
drink the leftovers. And don’t worry,
the longer it’s cold, the longer you have an excuse to make this.

In a medium saucepan, cook stout, butter, and brown sugar
over medium heat until mixture reaches 225F on a candy thermometer. If you don’t have a candy thermometer wait
until the mixture is thick like syrup or forms thin threads when dripped into
some ice water.

Remove from heat and add in whipping cream, stirring
constantly until incorporated. Put back
on the heat and cook until the sauce coats the back of a spoon, about 10
minutes or longer depending on the stout you used. Stir in salt and vanilla. Store in a jar in the fridge. Drizzle over fruit, ice cream, bread pudding,
cheesecake, anything!